Red Chile Peanut Brittle

I made this last weekend for gifts for Z.'s teachers (all 8 of them plus the Lower school admin asst.). I made 4 batches, two mild (the redder ones to the right) and two spicy (the slightly browner ones to the left) and had a bit left over for us, yum! Z. likes the mild version, which has barely any heat and the spicy version is just a little hot (doesn't burn your mouth off, but has a nice zing). So depending on how hot your chile powder is (that is PURE chile powder made only from chile peppers, not chili powder blend which has things like cumin and oregano in it) will determine how much you will want to use (I used 2 tablespoons of mild chile for mild and 1 tablespoon of a hotter chile for the spicy- I tasted each chile powder before deciding how much to use).

I read at least a dozen or so microwave peanut brittle recipes before deciding on (and changing slightly) this one from allrecipes.com. Using the microwave makes this pretty easy, but be careful (no kid helpers!) as it gets VERY, VERY HOT! I used a silicone mitt to hold the handle on my 2 quart glass measuring cup/bowl. It's a little like a science experiment at the end when you add the baking soda.

The stuff is addicting! I had bought some Senor Murphy's red chile peanut brittle last summer when we were in Santa Fe and loved it. This is just as good. No, actually it's better!

You can vary the kind of nuts or even use sunflower or pumpkin seeds. This recipe calls for salted peanuts, if you use unsalted nuts add about an 1/8 tsp. of salt to the sugar and corn syrup.

And of course you can leave out the chile powder, but what fun is that?


Microwave Peanut Brittle (red chile adaption)
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Recipe By: Allrecipes.com-Adapted by Michele T.
Serving Size: 35

Ingredients:

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter, (Michele's note: I used 1 tablespoon unsalted butter)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 to 2 tablespoon PURE red chile powder, (not chili powder!) optional

Directions:

1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.


2. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Notes:

Michele's note- I added 2 tablespoons mild Chimayo red chile for a mild red chile version. In another version I used 1 tablespoon of a hotter New Mexico Molida red chile for a spicier version. I also used 1 tablespoon of unsalted butter and Planters cocktail peanuts.

Also, preheat the cookie sheets in a 200°F oven until you are ready to pour. It makes it easier to make it thinner. As soon as you put the baking soda in, stir and pour immediately, then tip the cookie sheet a bit, I also rapped it on the wood counter a bit to get it to spread out a bit more. I used non-stick baking sheets so used a smidge of non-stick spray and wiped it on. You can also use parchment paper or a Silpat mat but I haven't tried either myself. I spray my bowls and utensils with non-stick spray (I found a silicone spatula works best for stirring and getting it out of the bowl quickly).